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Telephone
03-2094 8262
Opening Hours
Today
12:00 - 01:00
Mon - Sat
12:00 - 01:00
Sun
Closed
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Mushroom lovers unite! Served in truffle oil, Ribs' Grilled Portobello Mushroom came beautifully served. It wasn't exactly a piping hot dish, but eating it at room temperature was good. The portobello mushroom had a certain taste and texture to it, not found in our usual button mushrooms and whatnot.If you're a pasta person, then try their Chef Pasta. I personally didn't fancy much of this dish. It was basically a tomato-based spaghetti pan-fried with Taiwanese sausages, bacon mushrooms and pork croutons. The taste didn't really appeal to me probably because it was a tad too sweet for me. The Rosemary-baked Baby Iberico or in simple layman's term, rosemary-baked baby oink, came in a rather long dish together with baked potatoes and garden vegetables. Honey glazed, the rosemary herbs really brought out its flavour. Pretty good dish if you asked me. Another Rosemary flavoured dish, Ribs by Vintry's Rosemary Baked Chicken was a no frills basic chicken thigh with chanterelle mushroom cream. The chicken thigh is baked to tender perfection, literally melting in our mouth. The Braised Beef Ribs that was served next got me thinking it was lamb instead of beef because it was so tender. Braised and infused with red wine herb sauce, the heavy lamb taste was lesser in this dish, which is a good thing. Vintry's Sakura Pork Steak was a dish not yet in the menu, something I loved to bits. With cut apples on top of the meat, it tasted like any beef steak, but was made from pork instead. I love the fatty parts which went well with the lean portion of the meat.
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When the urge for siew yoke is too strong to resist, surrender to Vintry. Sadly, the signature roast pork that night wasn't as good as usual. It lacked juiciness, with the balance of fat and lean meat tipping over to the latter. A hearty, well-prepared portion of roast pork wok-fried in soy sauce and caramelized with sugar capped off this totally unhealthy supper.
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For starters we tried this Caramelized Roast Pork (RM 18), which was roast pork wok-fried with soy sauce and sugar, the non-spicy version. It was either this or a simple portion of Roast Pork, which were both chef recommendations on the menu. This looked more interesting so we picked this.Upon first bite, we were immediately struck by how crunchy the pork was - it really had been fried to a crackly crisp! It was a great feeling, but afterward the saltiness kicks in, and suddenly everything isn't as it seems. The first few pieces were nice, but take a few more and it gets a bit too much. In the end Wendy still could say she enjoyed it, but I felt this would have been nice at a Chinese restaurant with rice. The table next to us had 2 guys, and they didn't even finish the same plate of pork, so go figure. This is tasty but not too much; it might not be for everyone.
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